Description
A delicious and creamy risotto made with spinach and mushrooms using a no-stir method for easy preparation.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in Arborio rice and cook for 1-2 minutes until slightly toasted.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and let it cook for 18-20 minutes without stirring.
- Once the rice is cooked, stir in chopped spinach and Parmesan cheese until creamy.
- Season with salt and pepper to taste before serving.
Notes
- For a vegan version, omit Parmesan cheese or use a vegan alternative.
- Feel free to add other vegetables like peas or bell peppers.
- Make sure to use a heavy-bottomed pot to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Creamy Spinach and Mushroom Risotto, No-Stir Risotto, Easy Risotto Recipe